It is alarming to realize that while the demand for seafood is constantly increasing, fishing stocks have reached their limits. Almost 30% of fishing resources are overfished on a global level. In the Northeastern Atlantic, 40% of fishing resources are overfished beyond their ability to regenerate.
Faced with this reality, SeaWeb Europe and Relais & Châteaux chefs are committed to protecting these resources. Chefs play a key role, in that they set trends within the industry and can influence both suppliers and consumers. Indeed, it was chefs and restaurateurs who were responsible for the bluefin tuna’s ability to regenerate over time in the Mediterranean.
From June 6 to 13, 2016, Relais & Châteaux chefs will offer a sustainable seafood menu, consisting of sustainable fish products selected in accordance with SeaWeb Europe’s recommendations.
It is clear that the impact of climate change also poses new constraints to the food chain. Olivier Roellinger, Vice President of Relais & Châteaux, stated that, “The ocean is an amazing pantry where nothing is lost, but we cannot waste it or destroy it. It is unacceptable to say that the generations to come will no longer be able to eat from the sea.”
For Philippe Gombert, International President, “Relais & Châteaux properties serve as watchmen, protectors of that which is most precious to the region, pathfinders who open the door to the cuisine of the future with responsibility and commitment.”
Created in 2006, SeaWeb Europe is an environmental organization that advocates for the protection of the ocean and its resources, conscious of long-term effects on the health of ocean species. Relais & Châteaux has been in partnership with SeaWeb Europe since 2009.
See video here: https://youtu.be/WD2GfHaKZWo